There are many different varieties of lentils, but brown, green, yellow and red, as well as Puy and Beluga are the most widely consumed.
These are an excellent source of B vitamins, iron, magnesium, potassium and zinc. They’re also a great source of plant-based protein and fiber.
A great source of health-promoting polyphenols, which have strong antioxidant and anti-inflammatory properties with potential cancer-cell inhibiting effects.
It may protect your heart by supporting weight loss, preventing homocysteine accumulation in your body and improving cholesterol and blood pressure levels.
Contains anti-nutrients such as trypsin inhibitors and phytic acid, which reduce the absorption of some nutrients.
Soaking and cooking lentils will minimize these, but regardless, you will still absorb the majority of your nutrients.
For more tips, follow our today’s health tip listing.